香辛料提取物对鲜切生菜的保鲜作用.pdfVIP

江苏农业学报(JiangsuJ.of Agr.Sci. ),2014,30(4):870 ~874 870 http:/ / 梁 颖,丁 莹,闫 帅,等. 香辛料提取物对鲜切生菜的保鲜作用[J].江苏农业学报,2014,30(4):870-874. doi:10.3969/ j.issn.1000-4440.2014.04.028 香辛料提取物对鲜切生菜的保鲜作用 1,2 1 2 1,2 梁 颖 , 丁 莹 , 闫 帅 , 刘贤金 (1.江苏省食品质量安全重点实验室,江苏 南京 210014; 2.农业部农产品质量安全控制技术与标准重点实验室,江苏 南京 210014) 摘要: 用不同配比桂皮、草果醇提取物对鲜切生菜进行浸泡处理,测定贮藏期间生理品质指标包括质量损失 率、可溶性糖、维生素 C、叶绿素含量、多酚氧化酶以及过氧化物酶活性变化。 当桂皮、草果醇提取物含量均为 0.250%时对鲜切生菜品质保持效果最好,与对照相比,香辛料提取物处理显著减少了鲜切生菜质量损失,营养物 质如可溶性糖、维生素C以及叶绿素含量得到了较好保持,并且有效抑制了过氧化物酶以及多酚氧化酶活性。 香 辛料处理较好保持了鲜切生菜的品质。 关键词: 桂皮; 草果; 提取物; 鲜切生菜; 保鲜 中图分类号: TS202.3 文献标识码: A 文章编号: 1000-4440(2014)04-0870-05 Preservation of fresh-cut lettuce by spice extracts 1,2 1 2 1,2 LIANG Ying , DING Ying , YAN Shuai , LIU Xian-jin (1.Key Laboratory of Food Quality and Safety of JiangsuProvince,Nanjing 210014,China;2.Key Laboratory of Control Technology and Standardfor Agro-product Safety and Quality,Nanjing 210014,China) Abstract: Effect of spice extracts on preservation of fresh-cut lettucewas studiedby soakinglettuce intoproportion- ally mixed extracts of cinamon and amomum tsaoko. The physiological indexes,including weight loss,soluble sugar con- tent,ascorbic acid content,chlorophyll content,PPOcontent andPOD content,were determined during storage. Results revealedthattheconcentrationof0.250% forbothethanolextractofcinnamonandamomumtsaokofruitinthemixturegen- erated the best preservationeffectonfresh-cutlettuce,whichwasshownbyreducedweightloss,increasedcontentsof solu- ble sugar content,ascorbic acid content and chlorophyll content,and inhibitedPPO andPOD activities. Key words: cinnamon; amomum tsaoko; extract; fresh-cut l